IndonesianMain

Nasi Goreng

Name: Nasi Goreng
Prep time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indonesian
Ingredients: 4 cups cooked jasmine rice, cooled; 3 tbsp vegetable oil; 4 large eggs; 3 shallots, thinly sliced; 4 cloves garlic, minced; 2 red chilies, finely chopped; 1 tsp terasi (shrimp paste); 3 tbsp kecap manis (sweet soy sauce); 1 tbsp soy sauce; 1 tsp tamarind paste; 1 tsp palm sugar; 200g cooked shrimp or chicken, diced; 2 green onions, chopped; 1 cucumber, sliced; 2 tomatoes, cut into wedges; Keropuk (Indonesian crackers); Fried shallots for garnish

Fragrant jasmine rice gets wok-kissed with umami-rich shrimp paste, sweet soy sauce, and fiery chilies, then crowned with a perfectly fried egg for textural contrast. This Indonesian street-food classic balances sweet, salty, and spicy notes with incredible ease, making it the ultimate way to transform leftover rice into something crave-worthy. Perfect for busy weeknight dinners when you need something deeply satisfying in under 40 minutes.

Prep

20 minutes

Total

35 minutes

Serves

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Ingredients

Units

Instructions

1
Heat 1 tablespoon oil in a large wok over high heat. Crack eggs into wok and fry sunny-side up until whites are set but yolks remain runny. Remove and set aside.
2
Add remaining oil to wok. Stir-fry shallots until fragrant and golden, about 2 minutes.
3
Add garlic, chilies, and terasi. Stir-fry for 1 minute until aromatic.
4
Add cooked rice, breaking up any clumps with spatula. Stir-fry for 3-4 minutes until rice is heated through.
5
Add kecap manis, soy sauce, tamarind paste, and palm sugar. Toss until rice is evenly coated and caramelized.
6
Add cooked shrimp or chicken and green onions. Stir-fry for 2 minutes until heated through.
7
Taste and adjust seasoning with more kecap manis or soy sauce as needed.
8
Serve immediately topped with fried egg, cucumber slices, tomato wedges, keropuk, and fried shallots.

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Nasi Goreng

Prep

20 minutes

Total

35 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Heat 1 tablespoon oil in a large wok over high heat. Crack eggs into wok and fry sunny-side up until whites are set but yolks remain runny. Remove and set aside.
2
Add remaining oil to wok. Stir-fry shallots until fragrant and golden, about 2 minutes.
3
Add garlic, chilies, and terasi. Stir-fry for 1 minute until aromatic.
4
Add cooked rice, breaking up any clumps with spatula. Stir-fry for 3-4 minutes until rice is heated through.
5
Add kecap manis, soy sauce, tamarind paste, and palm sugar. Toss until rice is evenly coated and caramelized.
6
Add cooked shrimp or chicken and green onions. Stir-fry for 2 minutes until heated through.
7
Taste and adjust seasoning with more kecap manis or soy sauce as needed.
8
Serve immediately topped with fried egg, cucumber slices, tomato wedges, keropuk, and fried shallots.

Reviews

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